WAGYU EYE OF ROUND

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Smoking / Braising / For Ham / Pastrami Production

The dry-aged Wagyu rump roast, also known as tail roll or simply rump roast, is a high-quality roasting cut located between the bottom round and the tail end. With its uniform shape and slightly leaner meat, this insider tip offers a wide range of culinary possibilities. Due to the increased muscle activity, the rump roast is not ideal for quick cooking, but it is perfect for a succulent holiday roast or a hearty pot roast.

This elongated cut of meat has long fibers and contains more connective tissue due to its greater use. Therefore, it is particularly well-suited for braising. In Austria, the rump roast is known as "Weißes Scherzel" and is one of the most popular cuts of boiled beef. The beautifully marbled Wagyu rump roast is extremely versatile and can be used in a variety of preparation methods, from traditional braising to thin slices for sandwiches or salads. We like to use it for making bresaola ham, goulash, or pastrami, but also as a roast during the colder months.
This tender cut of meat is carefully selected and boasts a fine marbling that ensures extra tenderness and flavor. Discover the versatility and quality and enjoy the incomparable taste of this special cut of meat!
For questions regarding optimal preparation, recipe inspiration or the perfect core temperature, you can find all the important information on our recipe page.